Butternut Squash with Creamy Mushroom Polenta
Little effort, big impact – and delicious to boot!
Difficulty: easy Total time: 1 h 30 min Portions: 4
Main Courses Vegetarian with polenta
Squash
- 2 butternut squashes (about 800 g each)
Mushroom Polenta
- 500 ml vegetable stock
- 150 g Steirerkraft 1-Minute Polenta, fine
- 70 g Asmonte cheese (grated)
- 30 g butter
- 400 g mixed mushrooms (e.g. shiitake, king oyster, button mushrooms...)
- 1 sprig thyme
- 2–3 tbsp sunflower oil
- salt
- pepper
Sauce
- 2 tbsp crème fraîche
- 1 tbsp sour cream
- salt
- pepper
Preparation
Preheat the oven to 160 °C (320 °F) fan. Halve the squashes and remove the seeds. Scoop out a little extra flesh from each half, dice it finely, and set aside. Place the squash halves cut-side up on a baking sheet lined with parchment paper. Prick the flesh a few times with a fork, brush with oil, and season with salt and pepper. Roast the squashes in the oven for 50–60 minutes, until nicely tender.
Meanwhile, thinly slice the mushrooms. Heat 1 tbsp oil in a pan and sauté the mushrooms. Once they’ve taken on a little colour, add the diced squash and roast together. Season simply with a little salt and pepper.
Prepare the polenta only shortly before serving. Bring the stock to a boil in a pot, sprinkle in the polenta, and let it thicken, stirring constantly. Then stir in the butter and cheese. Season with salt, pepper, and finely chopped thyme.
For the sauce, mix the crème fraîche with the sour cream and season with salt and pepper.
To serve, fill the squash halves with the creamy polenta. Top with the mushrooms and finish with a little sauce.
Don't tell anyone
Cultivated mushrooms are usually available year-round, letting you enjoy the perfect regional mushroom dish anytime.
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